Sunday, October 5, 2008

sichuan green beans

this recipe was inspired by a spontaneous late night dinner at bolings, a fantastic chinese restaurant in kansas city. two days later i was at the asian super market buying sichuan peppercorns and chili oil.

steam green beans for 5-7 minutes - they should still reserve some of their crunchiness. heat peanut and chili oil along with garlic and ginger in a wok at about 350f° (medium-high). drop in green beans, and stir fry for about 5 minutes. add in the rest of the ingredients, and continue to stiry fry for about 10 minutes more. top with sesame seeds and serve (with rice if ya like).